- 1/4 -ounce package yeast
- 1/2 cup tepid to warm water
- 1/2 cup scalded milk
- 1/4 cup sugar
- 1/3 cup butter or shortening
- 1 teaspoon salt
- 1 egg
- 3 1/two to four cups all-purpose flour
- 1/2 cup melted butter, plus much more for pan
- 3/4 cup sugar, plus much more for pan
- two tablespoons ground cinnamon
- 3/4 cup raisins, walnuts, or pecans, optional
- 4 tablespoons butter
- 2 cups powdered sugar
- 1 teaspoon vanilla flavoring
- three to six tablespoons warm water
Heat oven to 350 levels F.
In a tiny bowl, dissolve yeast in tepid to warm water and hang aside. Inside a large bowl mix milk. sugar, melted butter, salt and egg. Add 2 glasses of flour and blend until smooth. Add yeast mixture. Add remaining flour until dough is simple to deal with. Knead dough on gently floured surface for five to ten minutes. Devote well-greased bowl, cover and let rise until bending in dimensions, usually 1-to-1 1/2 hrs.
When bending in dimensions, punch lower dough. Unveil on the floured surface right into a 15 by 9-inch rectangle. Spread melted butter throughout dough. Mix sugar and cinnamon and sprinkle over buttered dough. Sprinkle with walnuts. pecans, or raisins if preferred. Beginning in the 15-inch side, role up dough and pinch edge together to close. Reduce 12 to fifteen slices.
Coat the foot of baking pan with butter and sprinkle with sugar. Place cinnamon roll slices close together within the pan and let rise until dough is bending, about forty-five minutes. Bake for around half an hour or until nicely browned.
Meanwhile, mix butter, powdered sugar, and vanilla. Add warm water 1 tablespoon at any given time before the glaze reaches preferred consistency. Spread over slightly cooled rolls.
Recipe thanks to Paula Deen